30+ Quick and Easy Korean Soup Recipes You Can Make Today

Korean cuisine is renowned for its bold flavors, diverse ingredients, and comforting meals that nourish the body and soul.

Among the most beloved dishes in Korean food culture are soups and stews. These dishes are not only an essential part of daily meals but also a symbol of hospitality and warmth.

From savory broths to spicy stews, Korean soups feature a variety of flavors that cater to every palate.

Whether you’re in the mood for something hearty, light, or full of spice, there’s a Korean soup recipe to match your craving.

In this blog, we’ll explore 30+ delicious Korean soup recipes that range from the classic Kimchi Jjigae to comforting Galbitang and refreshing Miyeok Guk.

These soups are easy to make at home, and each one is packed with flavors, nutrients, and that signature Korean warmth.

Ready to dive into the world of Korean soups? Let’s get started with these flavorful recipes that will warm your heart and your kitchen!

30+ Quick and Easy Korean Soup Recipes You Can Make Today

Korean soups are a culinary delight that brings together fresh ingredients, savory broths, and a touch of tradition.

With over 30 different soup recipes to choose from, you can explore a wide range of flavors and textures that will satisfy your taste buds and make your meals more enjoyable.

Whether you’re craving something spicy, tangy, or hearty, there’s a Korean soup recipe waiting for you to try.

So, gather your ingredients and get cooking! These soups are perfect for any season, offering comfort and nourishment in every spoonful.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a staple in Korean cuisine, known for its bold and flavorful broth, made primarily from fermented kimchi. The dish combines the tangy, spicy, and umami-rich flavors of old kimchi, tofu, and pork, creating a comforting and hearty soup perfect for cold weather or a quick meal. It’s easy to prepare and incredibly satisfying, offering a burst of warmth and depth in every bite.

Ingredients

• 2 cups of well-fermented kimchi, chopped
• 1/2 lb pork belly or shoulder, thinly sliced
• 1/2 onion, sliced
• 1 block tofu, cut into cubes
• 3 cloves garlic, minced
• 1 tablespoon Korean chili paste (gochujang)
• 1 tablespoon Korean chili flakes (gochugaru)
• 1 tablespoon soy sauce
• 4 cups water or dashi broth
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. In a large pot, heat sesame oil over medium heat. Add the sliced pork belly and cook until browned, about 5 minutes.
2. Add the onion and minced garlic to the pot and sauté for another 2 minutes, until softened and fragrant.
3. Stir in the chopped kimchi, gochujang, and gochugaru, cooking for 3-4 minutes to let the flavors meld together.
4. Pour in the water or dashi broth and bring to a boil. Once boiling, reduce the heat to a simmer and let it cook for 10-15 minutes to allow the kimchi to release its flavors into the broth.
5. Add the tofu cubes and soy sauce, then simmer for an additional 5-10 minutes. Taste the soup and adjust the seasoning with salt, pepper, or more gochugaru as needed.
6. Serve hot, garnished with sliced green onions.

Kimchi Jjigae is the epitome of comfort food in Korean culture, transforming the often overlooked leftover kimchi into a rich and flavorful dish. The savory pork and soft tofu balance the spice and tang of the kimchi, making it a perfect complement to steamed rice or enjoyed on its own as a hearty soup. It’s not only a way to use up older kimchi, but also an incredibly satisfying dish that warms the soul with every spoonful.

Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a classic Korean stew that features a rich broth made from fermented soybean paste (doenjang). Packed with vegetables like zucchini, mushrooms, and potatoes, this stew is both earthy and comforting. Its deep, umami flavor from the fermented paste provides a delicious and nutritious meal that pairs wonderfully with rice. Whether you’re a vegan or a meat eater, this stew is a flexible dish that can be adjusted to suit your taste.

Ingredients

• 2 tablespoons doenjang (Korean soybean paste)
• 1/2 lb beef (optional), thinly sliced
• 1/2 onion, sliced
• 1 zucchini, sliced
• 1 potato, peeled and cubed
• 5-6 shiitake mushrooms, sliced
• 1/2 block tofu, cut into cubes
• 3 cloves garlic, minced
• 1 tablespoon Korean chili flakes (gochugaru)
• 4 cups water or anchovy broth
• 1 tablespoon soy sauce
• Salt to taste
• Green onions for garnish

Instructions

1. In a pot, heat a small amount of oil over medium heat. If using beef, brown the slices for 3-4 minutes before adding the onion and garlic. Sauté for 2-3 minutes until fragrant.
2. Add the zucchini, potato, and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
3. Dissolve the doenjang in a small amount of water to make a paste, then add it to the pot along with the rest of the water or anchovy broth.
4. Stir in the gochugaru, soy sauce, and bring the stew to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the potatoes are tender.
5. Add the tofu cubes and cook for an additional 5-7 minutes to heat through.
6. Taste and adjust the seasoning with salt or more soy sauce if necessary.
7. Serve hot, garnished with green onions.

Doenjang Jjigae is an earthy, savory soup that offers deep flavors from the fermentation of the soybean paste. It’s nourishing, packed with vegetables, and can be easily adapted to include meat or extra tofu for added protein. The balance of ingredients creates a harmonious dish that provides a satisfying and wholesome meal. Whether enjoyed as a quick weeknight dinner or as a part of a larger Korean meal, Doenjang Jjigae never fails to deliver both comfort and flavor.

Samgyetang (Ginseng Chicken Soup)

Samgyetang is a traditional Korean soup, especially popular during the summer months, believed to boost stamina and health. The star of the dish is a whole chicken stuffed with glutinous rice and ginseng, cooked in a delicate broth that infuses all the ingredients with herbal goodness. Known for its clean, light flavor, this nourishing soup is often enjoyed as a restorative meal, promoting vitality and wellness.

Ingredients

• 1 whole small chicken (about 1 lb)
• 1/4 cup glutinous rice (sweet rice)
• 2-3 pieces of dried ginseng roots
• 5-6 cloves garlic
• 2-3 small dried jujube dates
• 1 tablespoon Korean ginseng powder (optional)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 6 cups water
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. Rinse the glutinous rice under cold water and soak it for about 30 minutes.
2. Stuff the chicken with the soaked rice, dried ginseng roots, garlic cloves, and jujube dates. Secure the opening with kitchen twine.
3. In a large pot, add the stuffed chicken and pour in the water. Bring it to a boil over medium heat.
4. Once boiling, reduce the heat to low and let it simmer for about 1 to 1.5 hours, until the chicken is fully cooked and tender.
5. If using ginseng powder, stir it in during the last 10 minutes of cooking.
6. Season the broth with soy sauce, sesame oil, salt, and pepper. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with chopped green onions.

Samgyetang is a health-boosting soup that is as flavorful as it is nutritious. The delicate broth, infused with ginseng, garlic, and dates, provides a gentle yet restorative experience, while the tender chicken and sticky rice offer a satisfying texture. Traditionally consumed to revitalize energy during hot summer days, this soup is believed to have numerous health benefits. Whether you’re seeking nourishment after an illness or simply looking for a comforting and healing dish, Samgyetang is the perfect choice for a revitalizing meal.

Banchan (Korean Side Dishes Soup)

Banchan refers to a variety of small side dishes served with every Korean meal, often featuring pickled vegetables, rice, and hearty soups. This soup recipe draws inspiration from the diverse flavors found in these side dishes. It’s a vibrant mix of fermented vegetables, mushrooms, and savory seasonings, offering a medley of textures and tastes. This soup is perfect for a lighter meal or as a side dish accompanying a larger Korean feast.

Ingredients

• 1 cup napa cabbage, shredded
• 1/2 cup Korean radish (mu), sliced thinly
• 1/2 cup shiitake mushrooms, sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochugaru (Korean chili flakes)
• 4 cups vegetable broth or water
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 1 teaspoon toasted sesame seeds for garnish

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the garlic and onion, sautéing for about 2-3 minutes until softened.
2. Stir in the mushrooms, napa cabbage, and Korean radish. Cook for 5-7 minutes, letting the vegetables soften.
3. Add the gochugaru, soy sauce, and vegetable broth (or water) to the pot, bringing it to a simmer.
4. Once simmering, cover the pot and let it cook for another 10-15 minutes, allowing the flavors to meld.
5. Stir in rice vinegar and season with salt and pepper to taste.
6. Serve the soup hot, garnished with toasted sesame seeds.

Banchan Soup is a wonderful tribute to the diverse and balanced nature of Korean side dishes. The tangy fermented flavors from the napa cabbage and radish, paired with the earthy mushrooms, create a comforting yet light soup. This dish can be enjoyed as part of a larger Korean meal or as a standalone light dish. Whether you’re familiar with Korean cuisine or new to it, Banchan Soup is a simple way to experience the harmonious balance of flavors that characterize Korean cooking.

Jangjorim (Soy Sauce Braised Beef Soup)

Jangjorim is a rich and savory Korean braised beef dish that is typically served with rice and enjoyed as a side dish, but it can also be transformed into a flavorful soup. The beef is simmered in a soy-based broth, creating a hearty and deeply savory soup that is deliciously tender. Infused with garlic, chili, and soy sauce, Jangjorim Soup is perfect for a cozy meal, balancing umami flavors with a hint of spice.

Ingredients

• 1 lb beef brisket or shank, cut into bite-sized pieces
• 4 cups beef broth or water
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 2-3 dried chili peppers (optional)
• 1 tablespoon sugar
• 1/2 onion, sliced
• 1 tablespoon sesame seeds
• Green onions for garnish
• Salt and pepper to taste

Instructions

1. In a large pot, heat sesame oil over medium-high heat. Add the beef pieces and sear them for 3-4 minutes on all sides.
2. Once browned, add the minced garlic and onion to the pot and sauté for another 2-3 minutes until softened.
3. Pour in the beef broth, soy sauce, gochujang, rice vinegar, and sugar. Bring the mixture to a boil.
4. Reduce the heat to low and let it simmer for 45 minutes to 1 hour, until the beef is tender and the flavors have deepened.
5. Taste and adjust seasoning with salt and pepper, adding the dried chili peppers if you want a spicier broth.
6. Serve the soup hot, garnished with sesame seeds and sliced green onions.

Jangjorim Soup offers a wonderful balance of savory, sweet, and spicy flavors, making it a deeply satisfying dish. The beef becomes incredibly tender as it absorbs the rich broth, while the sesame oil and gochujang add a layer of depth to the soup. Whether enjoyed as a main course or as part of a larger Korean meal, this comforting soup brings warmth and heartiness to your table. The dish embodies the delicious complexity that Korean cuisine is known for, while remaining simple to prepare.

Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a comforting Korean stew made with soft, uncurdled tofu and a spicy, savory broth. Traditionally served with seafood or pork, the rich, silky tofu absorbs all the flavors of the broth, creating a harmonious dish that is both satisfying and nutritious. Its warm, spicy kick makes it ideal for colder months, while the addition of vegetables and protein ensures a complete and wholesome meal.

Ingredients

• 1 tube soft tofu (sundubu)
• 1/2 lb pork or seafood (shrimp, clams, or mussels)
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 4 cups anchovy broth or water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 egg (optional)
• Green onions and chili peppers for garnish
• Salt and pepper to taste

Instructions

1. In a pot, heat sesame oil over medium heat. Add the pork or seafood and sauté until lightly browned (about 3-4 minutes for pork or 2-3 minutes for seafood).
2. Add the onion and garlic, cooking for another 2 minutes until fragrant and softened.
3. Stir in the gochujang and gochugaru, letting the paste sauté for 1-2 minutes to enhance its flavor.
4. Pour in the anchovy broth or water, bring to a boil, and reduce the heat to simmer for 10-15 minutes to let the flavors meld.
5. Gently add the soft tofu, breaking it into chunks with a spoon as it heats up. Simmer for another 5-7 minutes.
6. If using an egg, create a small well in the center of the soup and crack the egg into it. Cover and let it poach for 3-5 minutes.
7. Taste and adjust seasoning with salt and pepper. Garnish with green onions and chili peppers before serving.

Sundubu Jjigae is the ultimate comfort food, offering a flavorful and rich broth that pairs perfectly with the smooth, creamy tofu. The combination of spicy gochujang and gochugaru, along with the addition of tender protein and vegetables, creates a satisfying and balanced dish. Whether served with a bowl of steamed rice or enjoyed on its own, this stew is sure to warm you up from the inside out. Its versatility also allows you to easily swap out the protein, making it suitable for various dietary preferences. Sundubu Jjigae is a deliciously simple yet profound representation of Korean cuisine’s depth and complexity.

Miyeok Guk (Seaweed Soup)

Miyeok Guk is a traditional Korean seaweed soup, known for its health benefits and often served to celebrate birthdays or as a postnatal dish. The primary ingredient, miyeok (wakame seaweed), is packed with vitamins and minerals. In Korean culture, this soup is believed to be particularly nourishing for new mothers, though it’s enjoyed year-round by many. The mild, savory broth is infused with the earthy flavor of the seaweed, creating a comforting and nutritious soup that pairs wonderfully with steamed rice.

Ingredients

• 1/2 cup dried miyeok (wakame seaweed)
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 4 cups beef or anchovy broth (or water)
• 1 tablespoon soy sauce
• 1 teaspoon salt (or to taste)
• 1/2 lb beef brisket or short ribs, thinly sliced
• 1 tablespoon sesame seeds (optional)

Instructions

1. Soak the dried miyeok in water for about 20-30 minutes until it softens and rehydrates. Drain and cut into bite-sized pieces.
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the beef and cook until it begins to brown, about 4-5 minutes.
4. Pour in the broth (or water), soy sauce, and salt. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and add the soaked miyeok. Let it simmer for 20-30 minutes to allow the seaweed to fully soften and the flavors to meld.
6. Taste the soup and adjust seasoning with more soy sauce or salt if necessary. Garnish with sesame seeds before serving.

Miyeok Guk is a light yet nourishing soup, offering a balanced mix of savory flavors and soft textures. The combination of tender beef and the umami-rich seaweed creates a wholesome dish that is not only comforting but also packed with nutrients. It’s often considered a health booster due to the seaweed’s high mineral content. Whether you enjoy it as part of a celebratory meal or a routine comfort dish, Miyeok Guk provides a taste of Korean tradition and well-being in every spoonful.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is one of Korea’s most beloved stews, made with aged kimchi as the main ingredient. The tangy, fermented kimchi adds a sharp and slightly spicy kick to the broth, creating a deeply flavorful dish. Often made with pork or tofu, this stew is hearty and comforting, perfect for cooler weather or as a quick and satisfying meal. Kimchi Jjigae is the ultimate in Korean comfort food, offering both bold flavors and a deep connection to Korea’s rich culinary tradition.

Ingredients

• 2 cups aged kimchi, chopped
• 1/2 lb pork belly or pork shoulder, thinly sliced
• 1/2 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 4 cups water or broth
• 1/2 block firm tofu, cut into cubes
• 1 tablespoon gochugaru (Korean chili flakes) (optional)
• Green onions for garnish

Instructions

1. Heat the sesame oil in a large pot over medium-high heat. Add the sliced pork and cook until browned, about 4-5 minutes.
2. Add the garlic and onion to the pot, sautéing for 2-3 minutes until fragrant.
3. Stir in the chopped kimchi and gochujang, cooking for another 3 minutes to deepen the flavors.
4. Add the water or broth and soy sauce to the pot, bringing the mixture to a boil.
5. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together and the pork to tenderize.
6. Gently add the tofu cubes and gochugaru (if using), letting the tofu heat through for another 5-7 minutes.
7. Taste the stew and adjust seasoning with more soy sauce, kimchi, or chili flakes as desired.
8. Serve hot, garnished with green onions.

Kimchi Jjigae is the epitome of Korean comfort food, bringing together the spicy, sour, and savory flavors that make Korean cuisine so unique. The rich, fermented flavor of the kimchi is complemented by tender pork and creamy tofu, making it a hearty and satisfying dish. Whether enjoyed with a bowl of rice or on its own, Kimchi Jjigae is a perfect meal to satisfy hunger and warm up on chilly days. Its depth of flavor and simplicity in preparation make it a staple in many Korean households.

Galbitang (Beef Short Rib Soup)

Galbitang is a traditional Korean beef soup made with tender short ribs simmered in a clear, flavorful broth. Often enjoyed as a refreshing yet hearty dish, it is known for its clean, clear broth that showcases the natural flavors of beef. Typically served with a bowl of steamed rice, Galbitang is a soothing and comforting soup, perfect for rejuvenating both the body and spirit. The soup is usually enjoyed during special occasions or family meals, making it a cherished part of Korean culinary culture.

Ingredients

• 2 lbs beef short ribs, cut into individual pieces
• 8 cups water
• 2 cloves garlic, smashed
• 1/2 onion, halved
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt to taste
• 1 teaspoon black pepper
• 2 green onions, chopped
• Steamed rice for serving

Instructions

1. In a large pot, add the beef short ribs and enough cold water to cover them. Bring to a boil and then immediately remove the scum that rises to the surface.
2. Once the water is clear, add the garlic, onion, and soy sauce to the pot. Lower the heat and simmer the soup for about 1.5 to 2 hours, until the beef becomes tender and the broth is rich.
3. After the beef is tender, remove the ribs from the soup and discard the onion and garlic.
4. Return the beef to the soup, add sesame oil, salt, and pepper, and continue simmering for another 15 minutes to allow the flavors to infuse.
5. Taste the broth and adjust the seasoning with salt or soy sauce as necessary.
6. Serve the Galbitang hot, garnished with green onions, alongside a bowl of steamed rice.

Galbitang is a beloved Korean soup that offers a warm, hearty, and comforting experience. The clear broth, enriched with beef flavors, is perfect for any season and is an excellent source of nourishment. Whether served as a light meal or as part of a festive occasion, this soup is sure to be a crowd-pleaser. The combination of tender beef and simple yet flavorful seasonings makes Galbitang a timeless dish that continues to be a staple in Korean homes. Its restorative qualities and balanced flavors make it an excellent choice for family gatherings or when you’re looking for a soothing meal.

Doenjang Jjigae (Fermented Soybean Paste Stew)

Doenjang Jjigae is a rich, savory Korean stew made with doenjang, a fermented soybean paste that gives the dish its deep umami flavor. It’s a staple in many Korean households and is often considered a comfort food for its hearty, warming qualities. The stew is typically made with tofu, vegetables like zucchini and mushrooms, and sometimes a protein like pork or beef. Doenjang Jjigae is simple to prepare, offering a wholesome balance of salty, savory, and earthy flavors, perfect for pairing with a bowl of steamed rice.

Ingredients

• 2 tablespoons doenjang (fermented soybean paste)
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 lb pork belly or tofu, sliced
• 1 zucchini, sliced
• 1 onion, sliced
• 1/2 cup mushrooms, sliced (shiitake or oyster mushrooms are ideal)
• 3 cloves garlic, minced
• 4 cups water or broth (vegetable or beef broth)
• 1 tablespoon soy sauce
• Salt to taste
• 1 tablespoon sesame oil
• 2 green onions, chopped
• Optional: 1-2 dried anchovies or kelp for extra umami

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the pork (or tofu) and sauté until browned, about 5 minutes.
2. Add the minced garlic, onion, zucchini, and mushrooms, cooking for an additional 2-3 minutes until the vegetables begin to soften.
3. Stir in the doenjang and gochujang, making sure to coat the ingredients evenly with the paste.
4. Pour in the water or broth, add the soy sauce, and bring the stew to a boil.
5. Reduce the heat to a simmer and cook for 20-25 minutes to allow the flavors to meld. If using dried anchovies or kelp, add them in now and remove them before serving.
6. Taste the soup and adjust the seasoning with salt or more doenjang if desired.
7. Garnish with green onions before serving.

Doenjang Jjigae is a quintessential Korean comfort food that balances deep umami with the fresh flavors of vegetables and tofu. The fermented soybean paste brings a complex, earthy flavor to the stew, making it satisfying and nourishing. The combination of hearty vegetables and protein creates a filling dish that is perfect for colder weather or a hearty weeknight dinner. Whether you enjoy it spicy or mild, this stew is a great introduction to Korean cuisine, and it is sure to become a favorite in your kitchen.

Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a comforting Korean stew made with uncurdled tofu, known as sundubu. This dish features soft, silky tofu as the main ingredient, combined with a spicy and savory broth that’s rich with flavors from gochujang (chili paste) and gochugaru (chili flakes). Often served with seafood, beef, or pork, Sundubu Jjigae is a popular dish in Korean homes and restaurants, perfect for cold weather or as a quick, hearty meal. The texture of the tofu contrasts beautifully with the spicy broth, creating a unique and satisfying stew.

Ingredients

• 1 tablespoon sesame oil
• 1/2 lb pork, beef, or seafood (optional), thinly sliced
• 1/2 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 4 cups water or broth (vegetable, beef, or chicken broth)
• 2 cups sundubu (soft tofu), cut into chunks
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce (optional)
• 1 egg (optional)
• Green onions, chopped (for garnish)
• Salt to taste

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the sliced pork (or seafood) and sauté until browned, about 5 minutes.
2. Add the garlic and onion to the pot, cooking until softened, about 2 minutes.
3. Stir in the gochujang and gochugaru, cooking for 1-2 minutes to activate the flavors.
4. Pour in the water or broth, and add the soy sauce and fish sauce (if using). Bring the soup to a boil.
5. Reduce the heat to a simmer and carefully add the sundubu (soft tofu). Let it simmer for 5-10 minutes, allowing the tofu to soak up the flavors.
6. If desired, crack an egg into the stew just before serving, allowing it to cook slightly in the hot broth.
7. Taste the soup and adjust the seasoning with salt or more soy sauce.
8. Serve hot, garnished with chopped green onions.

Sundubu Jjigae is a cozy and soul-warming dish that is full of flavor and texture. The silky tofu absorbs the spicy, savory broth, making each bite comforting and satisfying. With its balance of heat from the chili paste and the softness of the tofu, Sundubu Jjigae is perfect for those who love a bit of spice and want a hearty, nutritious meal. It’s an easy dish to prepare, making it ideal for both beginners and seasoned cooks alike. This dish is sure to warm you up on a chilly day or serve as a satisfying dinner that everyone will enjoy.

Banchan (Korean Side Dishes)

Banchan refers to a variety of small side dishes served with rice in Korean meals. These can range from kimchi and pickled vegetables to salads, stews, and stir-fries. Each banchan complements the main dish and provides a burst of flavor and texture. Though not a soup per se, banchan can be a pivotal part of the Korean dining experience. Offering a variety of flavors such as spicy, salty, and sour, these side dishes enrich the meal and can be a meal on their own when paired with rice. It’s a great way to experience multiple aspects of Korean cuisine in one sitting.

Ingredients

• 1/2 head napa cabbage (for kimchi-style banchan)
• 2 tablespoons gochugaru (Korean chili flakes)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame oil
• 1/2 cucumber, thinly sliced (for a fresh cucumber banchan)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)

Instructions

1. Kimchi Banchan:
   • For a basic kimchi-style banchan, cut the napa cabbage into bite-sized pieces and sprinkle with salt. Let it rest for 30 minutes to release excess water.
   • Rinse the cabbage and squeeze out the water.
   • In a bowl, combine the gochugaru, fish sauce, soy sauce, and sugar to make the seasoning paste. Coat the cabbage in this mixture.
   • Drizzle with sesame oil and let it ferment for a day before serving.
2. Cucumber Banchan:
   • Toss the thinly sliced cucumber with rice vinegar, a pinch of salt, and sesame seeds. Let it sit for 10 minutes to allow the flavors to combine.

Banchan is an essential part of Korean cuisine that offers a delightful variety of tastes and textures. These side dishes, often small but flavorful, are an important part of the communal eating experience in Korean households. From spicy kimchi to tangy pickled cucumbers, each dish adds depth to the meal and allows diners to explore different facets of Korean flavors. Banchan can easily be prepared ahead of time, making it perfect for sharing with family and friends. With these simple recipes, you can enjoy the joy of Korean dining at home and elevate your meals with a diverse selection of tasty side dishes.

Galbitang (Beef Short Rib Soup)

Galbitang is a deeply flavorful Korean soup made from simmered beef short ribs, garlic, and a few simple ingredients. This soup is known for its clean, clear broth and tender, melt-in-your-mouth beef. Often enjoyed on special occasions or as a remedy for hangovers, Galbitang is a popular comfort food in Korea. It’s typically served with steamed rice and kimchi on the side. The key to making Galbitang is slow-cooking the beef ribs to extract all the rich flavors, resulting in a deliciously savory broth that’s perfect for sipping and soaking up the soft, tender meat.

Ingredients

• 1.5 lbs beef short ribs (bone-in)
• 10 cups water
• 4 cloves garlic, smashed
• 1 onion, halved
• 2-3 green onions, chopped (for garnish)
• 1 tablespoon sesame oil
• Salt to taste
• 1 tablespoon soy sauce
• Cooked rice (for serving)
• Optional: 1-2 dried kelp pieces for umami

Instructions

1. In a large pot, bring 10 cups of water to a boil. Add the beef short ribs and boil for 5 minutes to remove impurities. Drain and rinse the beef and pot under cold water.
2. Return the cleaned beef to the pot, and add the garlic, onion, and dried kelp (optional) along with 10 cups of fresh water.
3. Bring the soup to a boil again, then reduce to a simmer. Let it cook for 1.5 to 2 hours, or until the beef is tender and the broth has developed a rich flavor.
4. Remove the beef ribs from the broth, discard the bones, and shred the meat into bite-sized pieces.
5. Return the shredded beef to the pot. Season the broth with soy sauce and salt to taste.
6. Ladle the soup into bowls, topping with freshly chopped green onions and a drizzle of sesame oil.
7. Serve with a side of steamed rice for a complete meal.

Galbitang offers a delicious, comforting broth that’s packed with the rich flavor of slow-cooked beef short ribs. The clean and clear nature of the soup makes it refreshing, while the tender meat soaks up all the savory goodness of the broth. This hearty dish is ideal for colder months or when you’re in need of something that will nourish both body and soul. With its simple ingredients and straightforward preparation, Galbitang is a must-try Korean soup that’s sure to impress anyone who enjoys deep, meaty flavors and delicate broths.

Miyeok Guk (Seaweed Soup)

Miyeok Guk is a traditional Korean seaweed soup made with miyeok (dried seaweed) and typically consumed during birthdays or after childbirth due to its health benefits. This soup is loaded with essential vitamins and minerals from the seaweed, and the broth is flavored with garlic, soy sauce, and sesame oil, making it savory and nutritious. Whether served with rice for a light meal or as a comforting dish on its own, Miyeok Guk is both a symbolic and nourishing dish that plays an important role in Korean cuisine.

Ingredients

• 1 cup dried miyeok (seaweed)
• 6 cups beef or anchovy broth (or water if preferred)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1/2 lb beef (brisket or shank), thinly sliced (optional)
• Salt to taste
• Cooked rice (for serving)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions

1. Soak the dried miyeok in cold water for about 30 minutes until it expands and softens. Drain and cut into bite-sized pieces.
2. In a pot, heat the sesame oil over medium heat and sauté the garlic until fragrant, about 1 minute.
3. If using beef, add the thinly sliced beef and cook until browned, about 5 minutes.
4. Add the soaked miyeok to the pot and stir for another 2 minutes to combine the flavors.
5. Pour in the beef or anchovy broth (or water), and bring the mixture to a boil.
6. Lower the heat and let the soup simmer for about 30 minutes. Season with soy sauce and salt to taste.
7. Serve hot with a side of steamed rice, and optionally sprinkle sesame seeds on top for extra flavor.

Miyeok Guk is not only delicious but also a highly nutritious soup. The seaweed offers a delicate, earthy flavor, while the broth brings a savory, comforting depth to each spoonful. While this soup is typically enjoyed on special occasions like birthdays or after childbirth, it’s also a simple, everyday dish that provides valuable health benefits. The richness of the broth, combined with the soft, tender seaweed, makes it both hearty and light, making it perfect for a warm meal on any day of the year.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a beloved Korean stew made with mature, well-fermented kimchi, tofu, pork (or beef), and a variety of seasonings. The stew’s sour, spicy flavor comes from the aged kimchi, making it a bold and comforting dish that is typically served with rice. Kimchi Jjigae is often considered a dish for leftover kimchi, as the longer it ferments, the better it tastes in the stew. This hearty dish is perfect for colder months or when you’re craving something spicy and filling, combining the rich flavors of kimchi with tender meat and tofu for a satisfying meal.

Ingredients

• 2 cups well-fermented kimchi, chopped
• 1/2 lb pork belly or tofu, sliced
• 1/2 onion, sliced
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 3 cups water or broth (vegetable, beef, or chicken broth)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon minced garlic
• 1 block of tofu, cut into cubes
• Salt to taste
• Cooked rice (for serving)
• Optional: Green onions, chopped for garnish

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the pork belly (or tofu) and cook until lightly browned, about 5 minutes.
2. Add the chopped kimchi, onion, garlic, gochugaru, and gochujang, stirring everything together.
3. Pour in the water or broth and bring the stew to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, allowing the flavors to blend.
4. Add the tofu cubes and simmer for an additional 10 minutes, allowing the tofu to absorb the flavors.
5. Taste the soup and adjust the seasoning with salt or soy sauce.
6. Serve the stew hot with a side of steamed rice, and garnish with chopped green onions if desired.

Kimchi Jjigae is a true Korean comfort food that delivers a spicy, tangy punch of flavor in every bite. The aged kimchi adds a distinctive sourness that deepens as it simmers, and the savory pork (or tofu) and tofu provide richness to balance the spice. This dish is a great way to use up older kimchi while creating a heartwarming, flavorful stew that pairs perfectly with steamed rice. Whether enjoyed alone or as part of a larger meal, Kimchi Jjigae is a must-try dish for anyone craving bold, traditional Korean flavors.

Note: More recipes are coming soon!